Time 45m Yield 8 serving(s) Number Of Ingredients 13 Steps:
In a small bowl mix mayo, lemon juice, and lemon pepper. Pour over the other ingredients and mix together. If salad seems dry add a little chicken stock to moisten. If hot put into a 9X11 inch oblong dish. Bake for 45 minutes at 350°, this dish may be made one day ahead, uncovered.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Marinate the chicken and celery in dressing for 1 hour. Season with salt & pepper to taste. Thoroughly blend mayo and sour cream, and add to chicken mixture. Chill in the fridge until ready to serve. About 15 minutes before serving, mix in almonds. Pour mixture into shallow oven-proof dish. Thoroughly crush potato crisps and blend them well with grated cheese and garlic powder. Completely coat top of chicken salad with potato crisp-cheese mixture, and put under broiler until cheese melts.
Number Of Ingredients 8 Steps:
- Mix all ingredients together. Place in refrigerator to cool or bake at 350° F for 20 minutes til hot and bubbly.
Time 25m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.
More about “hot or cold chicken salad recipes”
Time 1h Yield 6 servings Number Of Ingredients 9 Steps:
Heat oven to 350 degrees with a rack positioned in the center. Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is. Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top. Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.
